Cookies ‘n Cream Peanut Butter Cookies Recipe

Introduction

These Cookies ‘n Cream Peanut Butter Cookies combine the rich, nutty flavor of peanut butter with the delightful crunch and sweetness of chopped Oreos. Perfect for cookie lovers looking for a fun twist on classic peanut butter cookies.

Ingredients

• ½ cup (113g) unsalted butter (softened)
• ¾ cup (200g) peanut butter (do not use no-stir peanut butter)
• ¾ cup (150g) packed brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon (15ml) milk
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ cups (186g) all-purpose flour
• 10-12 Oreos, chopped (about 1 ¾ cups)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
2. Step 2: In a large mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar using an electric mixer fitted with the paddle attachment until smooth and fluffy.
3. Step 3: Beat in the egg, vanilla extract, milk, salt, and baking soda until well combined.
4. Step 4: Gradually add the flour to the wet ingredients and mix until the dough just comes together. Be careful not to overmix.
5. Step 5: Gently fold in the chopped Oreos, distributing them evenly throughout the dough.
6. Step 6: Scoop out tablespoon-sized balls of dough and place them onto the prepared cookie sheets, spacing them about 2 inches apart. Use a fork to gently press a criss-cross pattern on top of each cookie.
7. Step 7: Bake for 8-10 minutes, or until the edges start to turn golden brown but the centers are still soft.
8. Step 8: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack or container.

Tips & Variations

• Use natural peanut butter (without added oils) for a richer peanut flavor and better texture.
• For extra chocolaty cookies, add a handful of chocolate chips along with the chopped Oreos.
• If you prefer a softer cookie, slightly underbake by taking them out just before the edges brown.
• Swap Oreos for your favorite sandwich cookies to customize the flavor.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. To keep them longer, freeze the cookies in sealable containers or zipper bags with layers of paper towels in between to prevent sticking. They can be frozen up to one month. Thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer a bit of added texture in your cookies. It will give the cookies a slight crunch complementing the Oreos.

Why shouldn’t I use no-stir peanut butter?

No-stir peanut butter contains stabilizers that can affect the cookie dough consistency and texture, potentially making the cookies dry or crumbly. Using natural or smooth peanut butter without additives gives the best results.

Cookies ‘n Cream Peanut Butter Cookies Recipe

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★★★★★

4.5 from 141 reviews

Delight in these rich and chewy Cookies ‘n Cream Peanut Butter Cookies, combining creamy peanut butter, chunks of Oreos, and a perfect balance of sweet brown and granulated sugars. These cookies are easy to make with simple ingredients and bake up soft with a crisp edge and delightful criss-cross pattern on top, perfect as an indulgent treat or snack.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup (113g) unsalted butter (softened)
• ¾ cup (200g) peanut butter (do not use no-stir peanut butter)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon (15ml) milk

Dry Ingredients

• ¾ cup (150g) packed brown sugar
• ¼ cup (50g) granulated sugar
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ cups (186g) all-purpose flour

Add-ins

• 10–12 Oreos, chopped (about 1 ¾ cups)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two cookie sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugars: In the bowl of an electric mixer fitted with the paddle attachment, beat together the softened unsalted butter, peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
3. Add Wet Ingredients: Add the egg, vanilla extract, milk, salt, and baking soda to the creamed mixture. Mix until just combined to ensure an even batter without overmixing.
4. Incorporate Flour and Oreos: Gradually add the all-purpose flour to the batter, mixing slowly until the dough comes together. Gently fold in the chopped Oreos, distributing them evenly throughout the dough without breaking them up too much.
5. Shape the Cookies: Using a spoon or cookie scoop, portion out 2-tablespoon sized balls of dough onto the prepared cookie sheets, spacing them about 2 inches apart. Use a fork to press down gently on each ball and create a criss-cross pattern on the tops.
6. Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges just begin to brown but the centers remain soft. Avoid overbaking to keep the cookies chewy.
7. Cool and Store: Allow the cookies to cool completely on the cookie sheets before transferring them to a storage container. Store in an airtight container for up to 3 days, or freeze between layers of paper towels in sealable containers or Ziploc bags for up to one month.

Notes

• Use natural creamy peanut butter (not no-stir) for better texture and flavor.
• Do not overbake; cookies will continue to firm up as they cool.
• Chopped Oreos add texture and a cookies ‘n cream flavor, but you can adjust quantity to taste.
• For extra chewiness, refrigerate the dough for 30 minutes before baking.
• Storage in airtight containers helps maintain freshness.

Keywords: peanut butter cookies, cookies and cream, Oreo cookies, easy cookie recipe, chewy cookies, dessert, baked cookies